Cos Lettuce, Halloumi and Watermelon Salad with Mint and Chilli

Ingredients

• 2 Cos/Romaine lettuce, leaves separated, torn into large pieces
• 500 g halloumi, sliced 1cm thick
• 700 g watermelon, rind removed, cut into 3cm chunks
• 20 g fresh mint leaves
• 1 red chilli, finely sliced, seeds removed if preferred
• 2 lime, juiced
• 3 tbsp extra virgin olive oil
• 1 tsp runny honey
• 1 pinch black pepper, freshly ground
• 50 pomegranate seeds (optional)

Contains: milk.

Method

1. Make the dressing by whisking together the lime juice, olive oil, honey and a good grinding of black pepper in a small bowl. Taste — it should be sharp and lively. Set aside.About 2 min
2. Heat a dry non-stick or cast iron frying pan over a high heat until very hot. Add the halloumi slices in a single layer — you may need to cook in two batches. Cook for 2 minutes per side without moving them until you get a deep golden crust. Remove to a plate.About 8 min
3. Arrange the torn cos leaves across a large serving platter or in a wide salad bowl. Scatter over the watermelon chunks.
4. Lay the hot halloumi slices over the salad, then scatter over the mint leaves, sliced chilli and pomegranate seeds if using.
5. Spoon the dressing all over the salad immediately and serve at once — the contrast of hot halloumi against cold lettuce and watermelon is the whole point of this dish.